蒸蛋豆腐

三個蛋太稀,可能要改成四個蛋/加一些太白粉/把蛋豆腐先煮過去水/壓過去水Ingredients:

  • 中華雞蛋豆腐 (300g),磨碎
  • 蛋 3個,打散
  • 烹大師(昆布口味)
  • 紅蘿蔔,切細末
  • 太白粉

Method:

  • 雞蛋豆腐磨碎,加入蛋、鹽、烹大師拌勻
  • 碗裡舖一張耐熱保鮮膜,倒入蛋液。入電鍋蒸,電鍋外鍋倒入二杯。電鍋蓋不可密閉。
  • 紅蘿蔔切細末
  • 蛋蒸好後倒扣至大盤內
  • 紅蘿蔔以少許油炒熟,加入半碗水,少許太白粉,待稍微濃稠後淋在蛋豆腐上。


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